Key lime pie
I came across this on The Minimalist Baker when I was searching for a vegan cheesecake recipe, and lime is one of my favourite flavours so I had to give this a try. I couldn't believe how simple it is to make and with just 7 ingredients. The only prep time needed is to soak the cashews for 4-6 hours or overnight. I've made this cheesecake at least half a dozen times and I'm always amazed at the light yet creamy texture, it's simply delicious! And it's also been a big hit with my non-vegan friends.
1 1/4 cups vegan cracker or biscuit crumbs
4 tbsp vegan butter
1 cup raw cashews (soaked overnight or for 4-6 hours then drained)
3/4 cup coconut milk
1/4 cup coconut oil (melted)
3-4 large limes, juiced
1 tbsp lime zest
1/3 – 1/2 cup agave nectar
Preheat the oven to 190°C/375°F/Gas mark 5.
Lightly grease a suitable cake or flan dish with a little vegan butter.
Add the crackers/biscuits to a food processor until you achieve a fine meal. Add the melted butter and mix..
Distribute the mixture into the bottom of the dish and press down with the back of a spoon to flatten. Bake for 10 minutes or until golden brown then set aside to cool.
Add the rest of the ingredients to the blender and blend until smooth and creamy. Taste and adjust the flavour if needed.
Pour the filling on top of the biscuit base, tap gently on the counter to release air bubbles. Sprinkle a little more lime zest on top for decoration then loosely cover.
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes before serving.